Food Science.
概要
| 作品: | 791 作品在 672 項出版品 672 種語言 | |
|---|---|---|
書目資訊
Principles of microbiological troubleshooting in the industrial food processing environment
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Novel technologies in food science = their impact on products, consumer trends and the environment /
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From sugar to Splenda = a personal and scientific journey of a carbohydrate chemist and expert witness /
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Postharvest quality assurance of fruits = practical approaches for developing countries /
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Bioactive heterocycles VII = flavonoids and anthocyanins in plants, and latest bioactive heterocycles II /
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Advanced dairy chemistry.. Volume 3,. Lactose, water, salts and minor constituents
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Springer handbook of enzymes.. Supplement Volume S2,. Class 2, Transferases EC 2.1-2.7-10
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Springer handbook of enzymes.. Supplement Volume S3,. Class 2, Transferases EC 2.7.11.1-2.7.11.16
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Intellectual property in the food technology industry = protecting your innnovation /
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Global food insecurity = rethinking agricultural and rural development paradigm and policy /
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Characterization and authentication of olive and other vegetable oils = new analytical methods /
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Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications /
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Organic farming, prototype for sustainable agricultures = Prototype for Sustainable Agricultures /
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A Kaizen approach to food safety = quality management in the value chain from wheat to bread /
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Toxicants in food packaging and household plastics = exposure and health risks to consumers /
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List of substances of the competent Federal Government and Federal State Authorities.. Category "Plants and plant parts"
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Science and technology governance and ethics = a global perspective from Europe, India and China /
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Life cycle assessment in the agri-food sector = case studies, methodological issues and best practices /
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High calorie diet and the human brain = metabolic consequences of long-term consumption /
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Energy use in global food production = considerations for sustainable food security in the 21st Century /
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Food security and food safety for the Twenty-first century = proceedings of APSAFE2013 /
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The sustainability of agro-food and natural resource systems in the Mediterranean Basin
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Fungicide resistance in plant pathogens = principles and a guide to practical management /
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Porosity = establishing the relationship between drying parameters and dried food quality /
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Food safety risks from wildlife = challenges in agriculture, conservation, and public health /
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Scented rice (Oryza sativa L.) cultivars of India = a perspective on quality and diversity /
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Aware food choices = bridging the gap between consumer knowledge about nutritional Requirements and nutritional information /
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Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) /
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Women in sustainable agriculture and food biotechnology = key advances and perspectives on emerging topics /
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Customized implementation of European Union food safety policy = united in diversity? /
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More than beef, pork and chicken = the production, processing, and quality traits of other sources of meat for human diet /
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Plasma Cholesterol-lowering Activity of Selected Nutraceuticals and Associated Mechanisms.
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Socio-economic impact assessment of genetically modified crops = global implications based on case-studies from India /
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Postharvest pathology = next generation solutions to reducing losses and enhancing safety /
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Recent updates in molecular endocrinology and reproductive physiology of fish = an imperative step in aquaculture /
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Campylobacter spp. and related organisms in poultry = pathogen-host interactions, diagnosis and epidemiology /
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Agricultural proteomics.. Volume 1,. Crops, horticulture, farm animals, food, insect and microorganisms
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Food hygiene and applied food microbiology in an anthropological cross cultural perspective
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Practical tools for plant and food biosecurity = results from a European Network of Excellence.. Volume 8 /
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Anti-diabetes and anti-obesity medicinal plants and phytochemicals = safety, efficacy, and action mechanisms /
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Advances in QSAR modeling = applications in pharmaceutical, chemical, food, agricultural and environmental sciences /
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Aqueous two-phase systems for bioprocess development for the recovery of biological products
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Polysaccharide-based fibers and composites = chemical and engineering fundamentals and industrial applications /
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Ultrasonic production of nano-emulsions for bioactive delivery in drug and food applications
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Immobilized B-galactosidase-mediated conversion of lactose = process, kinetics and modeling studies /
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Nanofood and internet of nano things = for the next generation of agriculture and food sciences /
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Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 :
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Red meat science and production.. Volume 1,. The consumer and extrinsic meat character
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Koku in food science and physiology = recent research on a key concept in palatability /
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Exploring Personal, Business, and Community Barriers and Opportunities for Food Entrepreneurs.
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Operational Efficiency in the Food and Beverage Industry through Sustainable Water Consumption.
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The potato crop = its agricultural, nutritional and social contribution to humankind /
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African edible insects as alternative source of food, oil, protein and bioactive components
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Agricultural research for sustainable food systems in Sri Lanka.. Volume 1,. A historical perspective
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Mushrooms, humans and nature in a changing world = perspectives from ecological, agricultural and social sciences /
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Reformulation as a strategy for developing healthier food products = challenges, recent developments and future prospects /
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Black cumin (Nigella sativa) seeds = chemistry, technology, functionality, and applications /
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Near-infrared spectroscopy = theory, spectral analysis, instrumentation, and applications /
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Chiral environmental pollutants = analytical methods, environmental implications and toxicology /
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Development of non-chemical postharvest treatments for disinfesting agricultural products.
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Application of Plant Based Edible Coatings for Maintaining Post Harvest Quality and Extending Shelf Life of Strawberries.
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Enhancing Halal Sustainability = selected papers from the 4th International Halal Conference 2019 /
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Novel enzymes for functional carbohydrates production = from scientific research to application in health food industry /
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Nanotechnology in edible food packaging = food preservation practices for a sustainable future /
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From food scarcity to surplus = innovations in Indian, Chinese and Israeli agriculture /
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Agriculture, food and nutrition security = a study of availability and sustainability in India /
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Agricultural research for sustainable food systems in Sri Lanka.. Volume 2,. A pursuit for advancements
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The geography of cardamom (Elettaria cardamomum M.) = the "Queen" of spices.. Volume 2 /
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Climate vulnerability and resilience in the global south = Human Adaptations for Sustainable Futures /
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Emerging challenges to food production and security in Asia, Middle East, and Africa = climate risks and resource scarcity /
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Lathyrus sativus and nutrition = traditional food products, chemistry and safety issues /
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Production and commercialization of insects as food and feed = identification of the main constraints in the European Union /
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Dietary phytochemicals = a source of novel bioactive compounds for the treatment of obesity, cancer and diabetes /
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Sustainable agriculture reviews.. 55,; Vol 1. Micro and nano engineering in food science.
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Biobased products from food sector waste = bioplastics, biocomposites, and biocascading /
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Green gold = contested meanings and socio-environmental change in Argentine yerba mate cultivation /
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Sustainable food drying techniques in developing countries = prospects and challenges /
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Polyvinyl alcohol/halloysite nanotube bionanocomposites as biodegradable packaging materials
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Diet for a sustainable ecosystem = the science for recovering the health of the Chesapeake Bay and its people /
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Functional foods and nutraceuticals = bioactive components, formulations and innovations /
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Climate change and adaptation for food sustainability = implications and scenarios from Malaysia /
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Physicochemical and enzymatic modification of gums = synthesis, characterization and application /
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Pre-Harvest Glyphosate Use During Wheat Cultivation: Effects on Wheat Chemistry and Human Gut Microbiota.
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Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages.
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Effect of Glandless Cottonseed Content as a Main Protein Source of Extruded Shrimp Feed Digestibility.
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Effect of High Intensity Ultrasound on the Crystallization Behavior of Interesterified Fats.
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The Effect of Hot Fill and Hold Processing on the Performance of Multilayer Packaging Films.
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Sorbitol Crystallization: Factors Impacting Crystal Growth and Polymorphism in Confectionery Systems.
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Co-product Utilization: Environmental Friendly Methods for Recovery of High-Value Products from Orange Peel.
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Using Mixtures of Stearic Acid and β-Sitosterol to Solidify Vegetable Oils by Introducing Oleogels.
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Challenges Facing Foodborne Mycotoxin Regulation and Public Health Consequences of Exposure in Children Under 5 Years of Age.
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High pressure destruction kinetics of bacterial spores in low acid-food at elevated temperatures.
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Sense the real change = proceedings of the 20th International Conference on Near Infrared Spectroscopy /
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Sustainable valorization of agriculture & food waste biomass = application in bioenergy & useful chemicals /
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Nutrition biophysics = an introduction for students, professionals and career changers /
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Neglected plant foods of South Asia = exploring and valorizing nature to feed hunger /
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Aquaphotomics for bio-diagnostics in dairy = applications of near-infrared spectroscopy /
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Carbon neutrality in the agri-food sector = challenges and opportunities in a dynamic setting /
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Agritech = innovative agriculture using microwaves and plasmas : thermal and non-thermal processing /
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Edible plants in health and diseases.. Volume 1,. Cultural, practical and economic value
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Pulsed electric fields technology for the food industry = fundamentals and applications /
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Mediterranean fruits bio-wastes = chemistry, functionality and technological applications /
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Edible plants in health and diseases.. Volume II,. Phytochemical and pharmacological properties
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Recent advances in edible fats and oils technology = processing, health implications, economic and environmental impact /
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Sustainable global resources of seaweeds.. Volume 2,. Food, pharmaceutical and health applications
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Sustainable global resources of seaweeds.. Volume 1,. Bioresources, cultivation, trade and multifarious applications
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Natural products in obesity and diabetes = therapeutic potential and role in prevention and treatment /
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Intelligent biotechnologies of natural and synthetic biologically active substances = XIII Narochanskie Readings /
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Post-harvest processing, packaging and inspection of frozen shrimp = a practical guide /
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Nutrition management of inherited metabolic diseases = lessons from Metabolic University /
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Biosensing and micro-nano devices = design aspects and implementation in food industries /
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Cisgenics and transgenics = strategies for sustainable crop development and food security /
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Novel food grade enzymes = applications in food processing and preservation industries /
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Novel foods and edible insects in the European Union = an interdisciplinary analysis /
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Conceptualizing plant-based nutrition = bioresources, nutrients repertoire and bioavailability /
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Coconut water = a promising natural health drink-distribution, processing and nutritional benefits /
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Food and the immune system = molecular mechanisms and nutritional relevance in health and disease /
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Green protein processing technologies from plants = novel extraction and purification methods for product development /
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Modified rice bran arabinoxylan = therapeutic applications in cancer and other diseases /
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Science and engineering of Chinese liquor (Baijiu) = microbiology, chemistry and process technology /
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Image based computing for food and health analytics = requirements, challenges, solutions and practices : IBCFHA /
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Digital agriculture for food security and sustainable development of the agro-industrial complex
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Traditional European breads = an illustrative compendium of ancestral knowledge and cultural heritage /
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Whey valorization = innovations, technological advancements and sustainable exploitation /
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Food process engineering and technology = safety, packaging, nanotechnologies and human health /
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